BBQ Wet Rub with Whiskey and Raw Sugar for Grilling
A distinctive wet barbecue rub that combines raw sugar with warm spices and sour mash whiskey to create a flavorful marinade. The raw sugar prevents burning while caramelizing beautifully on the grill, while whiskey adds depth and complexity. Perfect for thick cuts of beef, pork, or chicken when you want restaurant-quality barbecue at home. The wet consistency helps spices penetrate deeper than dry rubs, creating tender, flavor-packed results after an overnight marinade.
Ingredients
- ½ cup raw sugarbrown sugar1:1dietary
may burn more easily
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon black pepper, cracked
- 1 teaspoon sea salt
- ¼ cup extra virgin olive oil
- ¼ cup sour mash whiskey
- hickory wood chunks, soaked in water
Instructions
- 1
Mix raw sugar with onion powder, garlic powder, cumin, chili powder, paprika, black pepper, sea salt, and coriander powder
- 2
Stir in olive oil and whiskey until well combined
- 3
Rub mixture into meat and cover
- 4
Marinate overnight in refrigerator
- 5
Grill over low to medium coals until meat reaches desired doneness
Tips
Use raw sugar instead of brown sugar as it won't burn or caramelize prematurely during grilling, creating better texture and flavor.
For gas grills, create indirect heat by lighting only one burner and placing meat on the unlit side with soaked hickory chunks for smoky flavor.
Allow full overnight marination for best penetration of flavors into thick cuts of meat.
Good to Know
Store in refrigerator for up to 1 week in airtight container
Can be prepared up to 3 days ahead and stored refrigerated
Apply to meat and marinate overnight before grilling
Common Mistakes
Use raw sugar instead of brown sugar to avoid burning during grilling
Don't skip overnight marination time for proper flavor penetration
Substitutions
FAQ
Can I use brown sugar instead of raw sugar?
Raw sugar is preferred as it won't burn or caramelize as quickly as brown sugar during grilling, giving better results.
How long will this rub keep in the refrigerator?
The wet rub will keep for up to one week when stored in an airtight container in the refrigerator.
Can I substitute the whiskey with something else?
You can use bourbon or even apple juice, though whiskey adds distinctive depth and complexity to the flavor profile.